Welcome to Home of Donabe Cooking! This blog is about healthy Japanese and donabe (Japanese clay pot) cooking. I love my donabe life and I want to share the joy of donabe cooking with many other people. I also write about random food, wine, and travel experiences.
Los Angeles | Tokyo

This is a very Japanese-style mabo tofu. The ground kurobuta pork was sauteed with the shallot, garlic, and ginger. Tobanjan (hot bean paste) and miso were added. Dashi stock and tofu were added and simmered together.

Sake, soy sauce, and Szechuan peppercorn were added and simmered further. The broth was slightly thickened with the katakuriko (potato starch) at the end.

My donabe mabo tofu with the homemade miso and tofu was a real killer! You can find the recipe on toiro's website.

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Naoko/ About Me

Author of DONABE cookbook (Ten Speed Press, Oct 2015). I am from Tokyo, and currently live in Los Angeles. I cook with donabe (Japanese clay pot) every day when I'm home and promote happy donabe lifestyle to people around the world. In 2008, I established a company called, toiro kitchen, an online donabe shop and a US representative of Nagatani-en (iga-mono brand), a producer of authentic Iga-yaki donabe and pottery, founded in 1832 in Iga, Japan. Check out toiro kitchen website: toirokitchen.com) Happy donabe life!